Spinach Souffle

• 1 can cream of celery soup
• 2 eggs
• 1/2 tsp seasoned salt
• 1/4 tsp nutmeg
• 2 Tbsp minced onion
• 10-12 oz. frozen spinach - thaw slightly
• 1 cup (2.6 oz) shredded swiss cheese

1. Whisk together soup, eggs, nutmeg, and seasoned salt. Blend in onion, spinach, and grated cheese.
2. Pour mixture into greased 8“ square pan. Place in larger i.e. 9” pan with water in it similar to cooking custard. Provide support under 8“ pan (pressure cooker insert) to prevent water from slopping out of pan.
3. Bake at 350 deg for 1 hour or until set.
4. Notes: Serves medium group - double recipe for large group

Serves: 4-6      Total cook time: 1 hour
Source: Nancy Banks